Mexican chocolate ice cream

Aaaah, ice-cream. There are as many ice-cream flavors as there are personalities: sophisticated, playful, artistic, extravagant, creative, simple, humble, diva, flamboyant…you get the idea! Here’s one that’s loyal but playful.

It starts with basic chocolate ice-cream. It’s good. Really good. But it lacks pizzazz. I wanted something capable of teasing out a surprised grin and an eager second bite. Enter Mexican chocolate ice-cream. It’s cinnamon essence wrapped in chocolate. A touch of chile powder deepens both flavors. The emphasis is on high flavor utilizing a basic technique that keeps the recipe accessible to all kitchen warriors…even the hesitant ones.

There are oodles of online recipes for Mexican chocolate ice-cream but they all require piles of egg yolks, endless stirring over a hot stove. One precision-driven recipe demanded a thermometer. Hats off to the chef but that’s just a wee bit more effort than I’m willing to ask of me or you.

As for the hot stove? Ice-cream is a refreshing treat to beat the heat. Standing over a hot stove for a long period achieves the exact opposite.

Basic Mexican Chocolate Ice-Cream

This recipe uses an electric ice-cream maker. I’m sure it would work with a hand-cranked machine…I’ve just never tried it.

1 cup whole milk; 1/2 cup granulated sugar; 8 oz Mexican chocolate (Ibarra or Abuelita work fine)–roughly broken into 1/2 inch pieces; 2 cups heavy cream; 1 teaspoon vanilla extract; 1 teaspoon of ground cinnamon; 1/2-3/4 teaspoon chile powder.

  1. In a blender or food processor (a food processor works best) fitted with a metal blade, pulse to process the sugar with the chocolate, cinnamon and chile powder until the chocolate is very finely chopped.
  2. Heat the whole milk over medium-low until it’s just bubbling around the edges (don’t overheat)!
  3. Add the hot milk and process until blended and smooth. Transfer to a chilled medium bowl and let the chocolate mixture cool completely.
  4. Stir in the heavy cream and vanilla. Chill for 30 minutes or longer (I let mine chill for several hours at the minimum).
  5. Turn the machine ON, pour chilled mixture into freezer bowl and let mix until thickened, about 25-30 minutes.
  6. When done transfer to a CHILLED storage container and let cure for 2 or more hours. The ice-cream may be a little soft, curing helps harden it.

Mexican chocolate ice cream texture

The Mexican chocolate gives this ice-cream a sophisticated texture. Give the chocolate granules a chance to melt against your tongue with each bite to release and savor the flavor.

If you want the flavor of chocolate, chili and cinnamon in a bar form Vosges  is your chocolate fairy bestowing upon you the Red Fire Bar. Or without the cinnamon and more emphasis on the chili they offer the Oaxaca Bar.

If want more chocolate/spice combinations you need to go here. See you there in chocolate and spice bliss!